Servings
Font
Back
Southwest Quinoa Sliders with Avocado Cream Sauce
5 from 6 votes

Southwest Quinoa Sliders with Avocado Cream Sauce

Healthy, hearty and such a crowd-pleaser!

Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: American, Vegetarian

Ingredients

  • 2 cups quinoa cooked
  • ¼ cup Parmesan Cheese grated
  • ¼ cup panko
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • 1-2 tablespoons chipotle peppers in adobo sauce, pureed
  • 1 tablespoon lime juice freshly squeezed
  • 2 egg large
  • ½ cup corn whole kernel
  • ½ cup black beans drained and rinsed, canned
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • olive oil
  • 12 slider buns toasted, for serving, split
  • 2 cups arugula for serving
  • 2 Roma tomato thinly sliced, for serving
For the avocado cream sauce
  • 1 avocado halved, seeded and peeled
  • 2 cloves garlic
  • ⅓ cup Greek yogurt
  • ¼ cup cilantro fresh leaves
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. To make the avocado cream sauce, combine avocado, garlic, Greek yogurt, cilantro, salt and pepper, to taste, in the bowl of a food processor; set aside.
  2. In a large bowl, combine qunioa, Parmesan, panko, flour, cumin, garlic powder, chili powder, chipotle peppers, lime juice, eggs, corn, beans, salt and pepper, to taste. Divide the mixture into 12 balls; press each lightly to form 1/4-inch-thick patties.
  3. Heat olive oil in a large skillet over medium high heat. Add patties to the skillet and cook until browned and cooked through, about 3-4 minutes per side, flipping only once.
  4. Serve quinoa patties on rolls with arugula, tomatoes and avocado cream sauce.